茶叶用量和包装方式对卤制牦牛肉贮藏期间理化特性和微生物变化的影响

在卤制牦牛肉的卤煮过程中分别加入0.0%、0.5%或1.0%的绿茶叶，并采用普通包装或真空包装，对卤制牦牛肉在（4±1） ℃、24 d贮藏期内的理化特性和微生物变化进行研究。分别在贮藏期的1、3、6、12、24 d进行采样，测定卤制牦牛肉的蒸煮得率、pH值、色泽、嫩度、感官特性及菌落总数。结果表明：卤制牦牛肉的蒸煮得率仅与卤煮时间有关；在卤煮过程中添加茶叶会明显改变卤制牦牛肉的表面色泽；当卤煮时间为60 min，在卤煮过程中加入0.5%或1.0%茶叶或采用真空包装时，卤制牦牛肉贮藏期间的嫩度会明显提高，卤制牦牛肉的pH值、亮度值、红度值的下降速率和菌落总数的升高速率均得到抑制，总体感官评分升高，且茶叶用量为1.0%并采用真空包装的卤制牦牛肉贮藏期间的综合品质更好。

Influence of Tea Content and Packaging Methods on Physicochemical Properties and Microbial Load of Water-Boiled Yak Meat during Storage

Yak meat was cooked in boiling water with 0.0%, 0.5% or 1.0% tea added, and packaged under normal atmosphere or vacuum before being stored at (4 ± 1) ℃ for 24 d. To investigate changes in the physicochemical properties and microbial load of cooked yak meat during the storage period, samples were taken after 1, 3, 6, 12, and 24 days of storage for the measurement of cooking yield, pH value, color, tenderness, sensory properties, and aerobic plate count. The results showed that the cooking yield was only related to the cooking time, and the surface color of yak meat could be changed obviously by adding tea during the cooking process. Addition of 0.5% or 1.0% tea or vacuum packaging improved significantly the tenderness of yak meat cooked for 60 min, inhibited the rate of decrease in pH value, brightness value, redness value and the rate of increase in the total number of colonies, and increased the overall sensory score. Addition of 1.0% tea combined with vacuum packaging imparted better overall quality to cooked yak meat during storage.